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J-GLOBAL ID：200901086700388972   Update date: Nov. 11, 2024

Tamura Hirotoshi

タムラ ヒロトシ | Tamura Hirotoshi
Affiliation and department：
Kagawa University Faculty of Agriculture, Chair of Applied Bioresource Science

About Kagawa University Faculty of Agriculture, Chair of Applied Bioresource Science


Job title： Professor
Homepage URL  (2)： http://www.ag.kagawa-u.ac.jp/tamura/TOP.html ,  https://www.ag.kagawa-u.ac.jp/tamura/
Research field  (3)： Bioorganic chemistry ,  Structural/physical organic chemistry ,  Food sciences
Research keywords  (5)： Flavor Chemistry ,  Natural Product Chemistry ,  Functional Foods ,  食品化学 ,  Food Chemistry
Research theme for competitive and other funds  (16)：
  • 2015 - 2019 Detection of highly functional polyphenols produced in the reactions of food cooking and processing and their application for the prevention of life-style related diseases
  • 2016 - 2018 Development and application of a cell based assay to assess the intestinal absorption of phytochemicals in the presence of mucus layer
  • 2011 - 2017 Survey of Thai food allergy and possibility of suppression of the allergy by Thai foods
  • 2011 - 2017 Survey of Thai food allergy and possibility of suppression of the allergy by Thai foods
  • 2013 - 2016 rapid screening of anti-allergic substances in vegetables and fruits and evaluation of it during cooking process
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Papers (115)：
  • Rumana Azad, N.V.T. Jayaprada, Samantha A. Ranaweera, R.A.A.K. Ranawaka, Leslie Jayasekara, Gamini Senanayake, Tamura Hirotoshi, Sudarshanee Geekiyanage. Diversity and morpho-chemo correlations of Cinnamon (Cinnamomum verum J. Presl) bark oil from Sri Lanka. Journal of Agriculture and Food Research. 2024
  • Miyoshi Miku, Kimura Isao, Inazu Tadao, Tamura Hirotoshi, Izumori Ken, Akimitsu Kazuya. Analysis of aroma compounds derived from heated tsukudani seasoning liquid models containing rare sugars. Food Science and Technology Research. 2024. advpub
  • Miku Miyoshi, Tadao Inazu, Hirotoshi Tamura, Ken Izumori, Kazuya Akimitsu, Isao Kimura. Effect of rare sugars on soy sauce brewing and related microorganisms. Food Science and Technology Research. 2023
  • Naraporn Phomkaivon, Nia Amilia, Witwasin Tanintaratan, Lina Yonekura, Hirotoshi Tamura. Polyphenols in Naruto Kintoki sweet potato enhanced antiallergic activity after baking and microwave cooking. Food Science and Technology Research. 2022. 28. 3. 275-283
  • Naraporn Phomkaivon, Lina Yonekura, Vipa Surojanametakul, Prajongwate Satmalee, Hirotoshi Tamura. PRE-GELATINIZED COLORED SWEET POTATOES: AN APPROACH FOR ENHANCING EXTRACTABLE POLYPHENOLS AND ANTIOXIDANT POTENTIAL. The 47th International Congress on Science, Technology and Technology-based Innovation. 2021. 635-643
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MISC (30)：
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Books (18)：
  • 平成24年度国際経済産業交流事業報告書
    2013
  • Aroma character of coriander (Coriandrum sativum L.) limited odor unit method and sensory perception in preference.
    Royal Society of Chemistry Publishing, Cambridge 2013
  • Suppression of the deformation of Raji cells by (E)-2-alkenals aroma compounds of coriander (Coriandrum sativum L.) leaves and behavior of (E)-2-dodecenal in rat blood.
    Royal Society of Chemistry Publishing, Cambridge 2013
  • Aroma profile of vanilla in bourbon beans. In Recent Advances in Food and Flavor Chemistry
    Royal Society of Chemistry Publishing, Cambridge 2010
  • Food Flavor
    Oxford press 2008
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Lectures and oral presentations  (16)：
  • Organic sulfurs as functional components in foods
    (IFRPD compass towards good health and well-being forum on SDGs 2023 2023)
  • Table Olives: Effect of Cultivar and Processing Method on Bioactive Compounds and α-Glucosidase Inhibitory Activity
    (The 6th International Conference on Food and Applied Bioscience 2022)
  • Aroma isolation from dark chocolate based on the oiling-out effect.
    (The 2021 International Chemical Congress of Pacific Basin Societies 2021)
  • The effect of mucin on -caroten bioavailability cell-based assays
    (1st Virtual International Conference on Carotenoids)
  • Appropriate concentration for essential oil for natural aroma intensity.
    (the 5th Food Sensory International Conference, Session 2 2021)
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Works (2)：
  • 植物抽出エキスを利用した機能性食品の開発に関する研究
    2005 - 2007
  • 玄米粉の特性評価
    2005 - 2006
Education (6)：
  • - 1986 Graduate School fo Agriculture, Nagoya University Graduate School, Division of Agriculture 食品工業化学
  • - 1986 Nagoya University Graduate School, Division of Agriculture
  • - 1986 名古屋大学大学院農学研究科 農学研究科 食品工業化学
  • - 1986 Nagoya University
  • - 1981 Ehime University Faculty of Agriculture
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Professional career (3)：
  • (BLANK)
  • Master of Science, Agriculture (Nagoya University)
  • Doctor of Agriculture (Nagoya University)
Work history (6)：
  • 2023/04 - 現在 Kagawa University
  • 2004/04 - 2023/03 - 香川大学農学部, 教授
  • 1992 - 2004 Kagawa University Faculty of Agriculture
  • 1992 - 2004 Faculty of Agriculture, Kagawa University, Associate Professor
  • 2004 - - Faculty of Agriculture, Kagawa University, Professor
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Committee career (13)：
  • 2022/04 - 現在 日本食品科学工学会 代議員
  • 2012/03 - 2013/02 日本化学会中国四国支部, 日本化学会中国四国支部, 監事
  • 2004 - 2005 The Chemical Society of Japan regular member
  • 1997 - American Chemical Society full member
  • 1997 - アメリカ化学会 正会員
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Awards (2)：
  • 1997 - 食品科学工学会奨励賞
  • 1997 - 1997Distinguished Achivement (Reseach Promotion ) Award of the Japanese Society for Food Science and Technology
Association Membership(s) (10)：
日本癌学会 ,  日本味と匂学会 ,  American Chemical Society ,  The Chemical Society of Japan ,  Japan Society for Bioscience, BioTechnology and Agrochemistsry ,  Japanese Society for Food Science and Technology ,  アメリカ化学会 ,  日本化学会 ,  日本農芸化学会 ,  日本食品科学工学会
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